These keto biscuits are made with almond flour. They're wonderfully tender and fluffy. They are also VERY easy to make - they're ready in just 30 minutes.
Try them with some sweet butter - they are wonderful! These biscuits also freeze well, so you can make a double batch to ensure tasty leftovers.
These biscuits are so amazing. They are tender and fluffy, and they smell so good as they bake!
I always loved biscuits. When I started eating a low-carb and grain-free diet, it was really important to me to find a good substitute, so I developed this recipe.
Lacking starch and gluten, these biscuits are not the same as traditional ones. However, they are excellent.
They're delicious, fragrant, and good enough that you will likely find yourself overeating them. I certainly do, every single time. 🤦🏻♀️
You'll only need a few simple ingredients to make these keto biscuits. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Egg: I use large eggs in almost all my recipes, this one included.
Sour cream: I get the occasional email asking me if whole-milk plain Greek yogurt is okay. It probably is, but I don't think it will be as good.
Salt: I use ¼ teaspoon of sea salt in this recipe.
Almond flour: This flour substitute bakes exceptionally well. I use blanched refined almond flour. I don't recommend using a coarse almond meal in this recipe.
Baking powder: Please make sure it's fresh. And if you need it to be gluten-free, verify that too.
It's surprisingly easy to make these keto biscuits - easier in fact than making traditional ones. The detailed instructions are included in the recipe card below. Here are the basic steps:
Your first step is to simply mix everything together in one bowl. I like to start with the liquid ingredients, then I add the dry ingredients. One of the best things about baking with almond flour is that you don't need to worry about overmixing the gluten.
Next, scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There's no need to flatten them.
Bake the biscuits for about 15 minutes in a preheated 350°F oven. That's it!
Don't try to shape these biscuits by hand. The dough is too sticky for that. Rather, treat them as drop biscuits and use a scoop to drop them on the baking sheet, as shown in the photo above and in the video below.
Frequently asked questions
Yes! You simply need to replace the all-purpose flour with keto-friendly flour such as almond flour, coconut flour, or a combination of the two. In this particular recipe, as you can see, I use almond flour.
It depends on the recipe. It won't work with yeast-leavened bread or cakes, but it might work with quick breads, cakes, and biscuits.
I usually recommend finding a recipe that was specifically written for almond flour. But if you have a beloved recipe and would like to experiment, start with a 1:1 ratio of almond flour to all-purpose flour, then gradually add almond flour until you reach a good consistency. I often find that I end up increasing the flour by 50% or even doubling it.
Keep in mind that you might need to add more eggs when baking with almond flour.
Yes. Baking soda needs an acidic ingredient to get activated, but the sour cream should take care of that. Try using ½ teaspoon of baking soda instead of 2 teaspoons of baking powder.
Do keep in mind that occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, it's best to use baking powder.
As you can see, I make these biscuits with sour cream. I saw quite a few recipes that use butter, and I'm sure that would be fine. But I think that sour cream makes biscuits extra tender, and adds a wonderfully distinct flavor.
You could probably also replace the sour cream with whole-milk plain Greek yogurt if you wish. Although I suspect that sour cream is better in terms of flavor and texture.
I usually make these lovely biscuits for breakfast. They are superb on their own, or with any number of spreads such as butter, sugar-free jam, almond butter, walnut butter, and chocolate hazelnut spread.
These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge on paper towels for up to 3 days. Briefly reheat them in the microwave before enjoying them. You can also freeze them in freezer bags.
I almost never have leftovers, because I tend to make just 6 biscuits at a time, but you can easily double the recipe.
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- 1 large egg
- ¼ cup sour cream
- ¼ teaspoon sea salt
- 1 cup blanched finely ground almond flour (4oz)*
- 2 teaspoons baking powder (fresh; gluten-free if needed)
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, sour cream, and salt. Using a rubber spatula, mix in the almond flour, then the baking powder.
- Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
- Bake until golden, 15-18 minutes. Serve warm.